Rainy day pick-me-up: Missionary's Downfall at Adrift

Just when we thought summer-like weather was here to stay, we woke up today to find that last night's rainstorm lingered and outstayed its welcome like the last drunk patron at the bar. And since the prospect of staying cooped up inside more than two days in a row makes us crazy, we're looking for an escape.

And escape we shall, preferably to somewhere beachy. We think you should, too, unless you're still nursing a hangover from this weekend's party holiday double whammy and relishing the excuse to stay inside.

No better place to fake an escape to the tropics than a tiki bar, and luckily, Adrift, which opened last month after many weeks of delays, gave Denver just that kind of spot, complete with island-themed decor and drinks bearing umbrellas.

The beverage board at this South Broadway bar features many of the rum-based classics suitable for boat drinking. But our favorite on the menu? The Missionary's Downfall.

Invented by Don the Beachcomber -- one of the founding fathers of the original tiki movement -- sometime in the late 1904s, the drink is made with clear rum, pineapple, mint and peach liqueur, which are poured over a glassful of crushed ice and garnished with a wedge of pineapple.

Refreshing and tropical without becoming cloyingly sweet, it goes down easy. Too easy. And that means you'll forget your drenched clothes, your ruined patio plans and your stress brought on by trying to maneuver a vehicle down Denver's streets when everyone has suddenly forgotten how to drive.

Want to make one yourself?

Here's the original Don the Beachcomber recipe, according to Beachbum Berry's Grog Log, by Jeff Berry and Annene Kaye

Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.